The BBC Good Food logo
Liver & bacon sauté with potatoes & parsley

Liver & bacon sauté with potatoes & parsley

By
Rating: 5 out of 5.55 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Total time
    • Ready in 45 mins
  • Easy
  • Serves 2

Give yourself a boost with this iron-rich hearty autumn supper

Nutrition:
NutrientUnit
kcal570
fat32g
saturates10g
carbs41g
sugars0g
fibre3g
protein32g
salt2.5g
Advertisement

Ingredients

Method

  • STEP 1

    Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

  • STEP 2

    Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

  • STEP 3

    Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

  • STEP 4

    Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

  • STEP 5

    Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

Recipe from Good Food magazine, September 2003

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.55 ratings

Sponsored content